Gluten Free Bolognese Stuffed Conchiglioni
Large gluten free conchiglioni pasta shells using Tenuta Marmorelle Gluten Free Conchiglioni, filled with rich homemade bolognese sauce.
Equipment
- Large saucepan
- Frying pan or sauté pan
- Colander
- Baking dish
- Spoon
- Cheese grater
Ingredients
For the Bolognese
- 500 g beef mince
- 1 medium onion, finely diced
- 2 garlic cloves, crushed
- 1 tbsp olive oil
- 400 g chopped tomatoes
- 2 tbsp tomato purée
- 150 ml beef stock
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper
For the Pasta
- 250 g gluten free conchiglioni shells
- 150 g grated mozzarella
- 50 g grated mature cheddar
- Extra black pepper
Instructions
Make the Bolognese
- Heat olive oil in a large pan over medium heat.
- Add onion and cook for around 5 minutes until softened.
- Add garlic and cook for another minute.
- Add mince and cook until browned.
- Stir through chopped tomatoes, tomato purée, stock, oregano and basil.
- Simmer for 20 to 25 minutes until rich and thick.
Part Cook the Gluten Free Pasta
- Bring a large pan of salted water to the boil.
- Cook the gluten free conchiglioni for around 6 to 8 minutes or according to packet guidance until flexible but still holding shape.
- Drain carefully.
- Do not fully cook.
- Allow to cool slightly before filling.
Fill the Shells
- Preheat oven to 190°C fan.
- Spread a thin layer of bolognese into the base of your baking dish.
- Using a spoon, carefully fill each shell with the remaining bolognese and place into the dish.
- Arrange tightly together.
Add Cheese and Bake
- Scatter mozzarella and cheddar over the filled shells.
- Finish with black pepper.
- Bake for around 20 minutes until bubbling and golden.
- Allow to stand for 5 minutes before serving.
Notes
- Only cook the shells until flexible. They continue cooking in the oven.
- Gluten free pasta can soften quickly if fully boiled before baking.
- If your sauce looks thick after baking, add a splash of stock before serving.
- Leftovers reheat surprisingly well the next day.